It was distilled from four different grape varieties, Ugni Blanc, Colombard, Baco and Folle-Blanche before it was matured in oak barrels for 25 years. Its history is an integral part of French gastronomic heritage as illustrated in the many recipes and culinary preparations which include Armagnac (for flaming, sauces, etc.

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The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network. From a practical matter there is not much difference between a 48 YO and a 55 YO Armagnac, what differences there are will be very subtle. This VSOP Armagnac was made by Clés Des Ducs, which roughly translates to "The Keys of the Dukes", which sounds awfully royal and important. They use Ugni blanc for brandies slated to be aged for 15 years or more and Folle blanche to produce brandies sold at a younger age. This spirit is extremely aromatic with pronounced floral and fruity, especially grapy, notes, along with some green vegetative aromas.The sweet and slightly jammy raisin and fig flavours continue on the palate with vanilla, spices, and oak.

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The finish is exceptionally long and flavorful with lingering dried fruit notes and a bit of pepperiness. Incredibly concentrated, it offers up notes of floral potpourri, baked apple and pear, along with apricot jam, marmalade, and dried fruit notes of fig, date and some mocha.

Armagnac producer Chateau de Laubade got its start in 1870 in Gascony, and today it farms 260 acres of grapes used for its brandies. This smooth but lightly spicy slow sipper was named the world’s best armagnac at the 2020 World Armagnac Awards – quite the recommendation. After decades in wood, the best Armagnac develops a character known as ‘rancio’ with notes of dried apricot, pineapple and walnuts.

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Cognac was created by wine producers who wished to export their low-alcohol white wine to England and Holland but decided to distill it so it would better withstand the journey. The naturally light tint is due to the alchemy between the delicately toasted oak and the eau-de-vie, thus truly respecting their natural colour. The Montesquiou family has deep roots in Gascony, dating back to the 11th century, although they no longer own the brand. The spirit is double distilled through column stills, placed in oak casks, and left to mature for a quarter of a century.

Armin and Rémy remain strongly attached to the production of Armagnac which covers about 10% of the family-owned vineyards. Roughly 98% of Cognac production is exported overseas, whereas 50% of Armagnac production is still consumed in France.